Aired November 4, 2010
1 pound flounder
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Paul Prodhommes magic seasoning (redfish magic) or Old Bay (if need be)
1/2 pint heavy cream
2 pounds Phillips lump crab meat
10 Tbsp olive oil
8 oz jar of mayonnaise
1 medium size lime
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp cumin
1 7 oz can of chipolte peppers
2 green onions
16 oz Musclun salad mix
4 Tbsp olive oil
2 Tbsp red wine vinegar
2 lemon zest and juice
Pinch of salt and pepper
1/2 yellow pepper julienne
1/2 red pepper julienne
1/2 orange pepper julienne
1/2 cucumber seeded and diced
1 medium carrot julienne
Salt and pepper
1 pineapple cut into triangles and grill
3 Idaho potatoes cut into steak fries and deep fried - Tossed with salt, pepper and
old bay seasoning
1 baguette sliced in an angle dipped in olive oil and grilled
Pre-heat oven to 375 and chill a bowl in the fridge.
Spread crabmeat onto a flat tray and look for any shells, if possible flash the tray under a
broiler for 10 seconds then look for shells they would be easier to find. Discard shells.
Dice the flounder into medium size pieces Put into cuisinart with all spices. Pulse the cuisinart until fish breaks down to smaller chunks. Then slowly add the heavy cream while still pulsing the cuisinart. When all the cream is added run cuisinart for about 40 seconds or until mixture comes together. Very important not to over blend. Transfer mixture to chilled bowl. Fold in crabmeat. Separate mixture into 6-8 servings
Pre-heat saut pan add 2Tbsps olive oil. Make each portion two at a time into baseball shapes and place into hot pan. Sear for two minutes on each side-transfer to sizzler platter or hotel pan. Repeat process until all portions are seared. Place into a pre-heated 375 degree oven and bake for 15 minutes or until crab cake is firm. While the crab cakes are cooking make the sauce.
To make the chipotle mayo: Place the mayo and spices in a bowl. Zest the lime and juice it and add to mayo. Drain the juice of chipotle into mayo and dice two peppers from can and add to mayo. Dice the green onion - discard the white end and add onion to mayo. Mix all together.
Mesclun Salad: Put all ingredients in bowl and mix.
Plating: Put about 2 oz of Mesclun salad on plate. Place crab cake next to salad and pour some chipolte sauce over crab cake, Falling off on one side. Garnish with grilled pineapple. Grilled bread and steak fries. Eat and enjoy.